Indian Spiced Roasted Chickpeas make a great high fibre, high protein snack. Ideal for eating on the go, or even serving with drinks.
There was a period, a few years ago now, when The Princess was happy to eat almost anything I made. Of late though, I feel like we have a toddler back in the house. She rejects everything I make, then demands I fill the fridge with suitable food. When I finally asked her if there was anything in particular she would like, she told me “Food!”. Apparently these Indian Spiced Roasted Chickpeas fit that category, because she is quite happy to eat them by the handful.
My first attempt at roasting chickpeas occurred during my exam for the Natural Chef Training Course. I learnt a very important lesson that day; chickpeas must be properly cooked before they are roasted, or your eagerly anticipated crunchy snack might just break your teeth. I’d obviously wiped that painful memory from my mind, and had not thought of roasting chickpeas again until recently when I spied a very expensive tin of spiced roasted chickpeas in a local store. Chickpeas are cheap, and my pantry is full of spices, so I decided it was time to put aside past failures and try again.
It is amazing how much better things go when you are not under pressure. At home, in my own time, I can produce perfectly roasted chickpeas. Well coated in simple spices, with just a hint of heat, these crunchy chickpeas are mildly addictive. Chickpeas are very high in fibre and protein, and I find that even a small amount makes quite a satisfying snack.
Whilst I prefer to cook my own chickpeas, there is absolutely nothing wrong with using canned chickpeas. They just cost more than cooking your own. Drain and rinse tinned chickpeas well, and I doubt you will notice a difference. The spice mix is just strong enough to compliment the buttery chickpea flavour, however you can add more spice to the coconut oil if you want a stronger flavour. I like a slight chilli kick on the chickpeas, so if heat is not your thing just adjust the amount of pepper accordingly.
A batch of these roasted chickpeas doesn’t last long in our house, so I cannot give you long term storage instructions. I’m just happy that I have finally found some “food” that fits The Princess’s exacting requirements.
Indian Spiced Roasted Chickpeas
I check the chickpeas every 5 minutes towards the end of the cooking time to ensure they don't burn.
Store these in an airtight container and enjoy at will.
- 3 cups cooked chickpeas*
- 2 Tablespoons coconut oil melted
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 - 1/2 teaspoon cayenne pepper
- Preheat the oven to 210C (190C).
- Place the chickpeas into a large bowl.
- Mix the spices and salt into the melted coconut oil.
- Pour the spiced oil over the chickpeas.
- Combine the chickpeas and spiced oil thoroughly, ensuring the chickpeas are well coated.
- Spread the spiced chickpeas onto a baking tray.
- Roast for 35 - 40 minutes, stirring frequently. Watch the chickpeas carefully towards the end of the cooking time as they burn easily.
- The chickpeas are ready when they are lightly browned and crispy. To test the chickpeas, remove one from the oven and allow to cool. If the chickpeas are still chewy rather than crispy, they need a little more time n the oven.
- Allow the chickpeas to cool on the tray, then store in an airtight container.
*3 cups of cooked chickpeas is roughly equal to the contents of two 400g tins.